Mini Mex Rolls

Directions

1. 1
   Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken.
2. 2
   Set aside.
3. 3
   Combine the cheese, red peppers and jalapenos in a blender until finely chopped.
4. 4
   Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture.
5. 5
   Combine well and set aside.
6. 6
   Whisk together the egg and water and set aside.
7. 7
   Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture.
8. 8
   If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle.
9. 9
   Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape.
10. 10
    Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture.
11. 11
    After ends are turned in, roll up and seal.
12. 12
    Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float.
13. 13
    Remove and drain, and allow to cool for several minutes before serving.